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| Food is our passion, and our passion is our business. So why not make it part of yours? With ingredients that are the freshest available, seasonally selected, cooked to perfection, and artistically presented by our talented culinary experts, Chef Douglas Dodd and Chef de Cuisine Bruno Lopez, there is little wonder why our clientele returns regularly and often.
Our California-inspired, Mediterranean cuisine pairs ingredients with accompaniments that don’t mask the pure flavors of the entree. “When we prepare rack of lamb, we want you to enjoy the essence of the lamb, not the spices,” explains Chef Bruno.
In order to serve the very best, our chefs make frequent trips to local farmers’ markets for inspiration and fresh produce, and work closely with purveyors of the finest meats, fish, and produce around the world to bring the best of the culinary world to the tables of Hotel Bel-Air. While menus change regularly to reflect the finest of each season, demand-driven "Bel-Air Classics" such as California Bouillabaisse, Tortilla Soup, and Niçoise Salad, are faithfully available. | |
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